Detalhe da pesquisa
1.
Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
J Agric Food Chem;
55(16): 6736-45, 2007 Aug 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17658821
2.
Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
J Agric Food Chem;
55(26): 10986-93, 2007 Dec 26.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18038987